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Additional Information Stewarding Manager Job Number 24057036 Job Category Food and Beverage & Culinary Location The Ritz-Carlton Langkawi, PT 313 Jalan Pantai Kok, Langkawi, Kedah, Malaysia VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR • 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. JOB FAMILY CORE WORK ACTIVITIES Managing Day-to-Day Operations • Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. • Schedules events, programs, and activities, as well as the work of others. • Monitors the inflow of ordered materials and the maintenance of current materials. • Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. • Supervises dishroom shift operations. • Performs all duties of utility employees as necessary. • Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. • Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. • Operates and maintains all department equipment and reports malfunctions. • Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. • Conducts china, glass and silver inventories. • Purchases appropriate supplies and manage inventories according to budget. • Interacts with vendors and Health Department representatives as required. • Ensures employees maintain required food handling and sanitation certifications. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and for tracks employee time and attendance. • Manages payroll administration. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Leading Kitchen Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures and maintains the productivity level of employees. • Serves as a role model to demonstrate appropriate behaviors. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. • Understands the impact of departments operation on the overall property financial goals and objectives. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. • Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. • Empowers employees to provide excellent customer service. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Recruits, interviews, selects, hires, and promotes employees in the organization. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in employee progress discipline procedures. • Observes service behaviors of employees and provides feedback to individuals. Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. #J-18808-Ljbffr
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'description' => null, 'pay_status' => 'Free', 'external_job_description' => '<p><b> Additional Information </b> Stewarding Manager <br><b> Job Number </b> 24057036<br><b> Job Category </b> Food and Beverage & Culinary <br><b> Location </b> The Ritz-Carlton Langkawi, PT 313 Jalan Pantai Kok, Langkawi, Kedah, Malaysia VIEW ON MAP <br><b> Schedule </b> Full-Time <br><b> Located Remotely?</b> N <br><b> Relocation?</b> N <br><b> Position Type </b> Management <br><p> <p><b> JOB SUMMARY </b> </p> <p> Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. </p> <p><b> CANDIDATE PROFILE </b> </p> <p><b> Education and Experience </b> </p> <p>• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. </p> <p> OR </p> <p>• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. </p> <p><b> JOB FAMILY CORE WORK ACTIVITIES </b> </p> <p><b> Managing Day-to-Day Operations </b> </p> <p>• Orders and manages necessary supplies. 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It can provide various IATA, ICAO codes for Airports, Cities, Countries, Aircrafts, Airlines and it also gives a brief dictionary of words used in Aviation. This course also covers Travel Terminology which uses lot of typical words and phrases during operations. The course is useful to those who intend to get into Reservation & Ticketing area of the Airlines.</p><p><ul><li>NEED FOR DIFFERENT TERMS & DEFINITION <br></li><li>COMMON TERMS & DEFINITIONS <br></li><li>CITY CODES/ AIRPORT CODES <br></li><li>COUNTRY CODES <br></li><li>AIRLINE CODES <br></li><li>AIRCRAFT CODES <br></li><li>AIRCRAFT REGISTRATION CODES <br></li><li>PHONETICS <br></li><li>CURRENCY CODES <br></li><li>MISCELLANEOUS CODES <br></li></ul></p><p><strong>Understanding Civil Aircrafts</strong></p><p>This course will provide everything you need to know about them such as their types, capacities, range and the facilities provided therein for the comfort of passengers. 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It can provide various IATA, ICAO codes for Airports, Cities, Countries, Aircrafts, Airlines and it also gives a brief dictionary of words used in Aviation. This course also covers Travel Terminology which uses lot of typical words and phrases during operations. The course is useful to those who intend to get into Reservation & Ticketing area of the Airlines.</p><p><ul><li>NEED FOR DIFFERENT TERMS & DEFINITION <br></li><li>COMMON TERMS & DEFINITIONS <br></li><li>CITY CODES/ AIRPORT CODES <br></li><li>COUNTRY CODES <br></li><li>AIRLINE CODES <br></li><li>AIRCRAFT CODES <br></li><li>AIRCRAFT REGISTRATION CODES <br></li><li>PHONETICS <br></li><li>CURRENCY CODES <br></li><li>MISCELLANEOUS CODES <br></li></ul></p><p><strong>Understanding Civil Aircrafts</strong></p><p>This course will provide everything you need to know about them such as their types, capacities, range and the facilities provided therein for the comfort of passengers. This course aims to fulfill the quest of those who wish to work in aircrafts as cabin crew or would like to travel in them.</p><p><ul><li>Introduction to Civil Aircrafts <br></li><li>Parts of Aircrafts & Cabin Layout <br></li><li>Cabin configurations and features <br></li><li>Aircraft Galley & Meal Carts <br></li><li>Aircraft Lavatory <br></li><li>Aircraft Engines & Fuel <br></li><li>Narrow Body Aircrafts <br></li><li>Wide Body Aircrafts <br></li><li>Regional & Commuter Aircrafts <br></li><li>Aircraft Selection & Fleet Planning <br></li><li>Aircraft Cabin Cleaning <br></li><li>Emergency & Fire Fighting Equipments <br></li></ul></p><p><strong>Understanding Cabin Crew Career</strong></p><p>This course will throw light on all the core activities of this career and help the aspirants to know the right things before they select this as their career!</p><p><ul><li>Evolution of Cabin Crew Career <br></li><li>Nature of Duties <br></li><li>Cabin Crew Career & Requisites <br></li><li>Customer Service Attributes <br></li><li>Regulations on Duties <br></li><li>Crew Scheduling (Rostering) <br></li><li>Uniform & Grooming Standards <br></li><li>Cabin Crew Training <br></li><li>Emergency Training <br></li><li>Fire Fighting <br></li><li>Overcoming Jetlag <br></li><li>Career Progression <br></li><li>Interview Techniques <br></li></ul></p><p><strong>Basic Course in In-flight Services</strong></p><p>The course covers subjects like evolution of on-board services, cabin comforts, galley preparations, passenger services, F&B Services, Safety & Emergency Services etc.</p><p><ul><li>Evolution of Onboard Services <br></li><li>Passenger Cabin Layout <br></li><li>Galley Preparation <br></li><li>Cabin Comfort <br></li><li>Pre Boarding Cabin Preparation <br></li><li>Boarding & Deplaning <br></li><li>In-flight Announcements <br></li><li>Passenger Services <br></li><li>F & B Service <br></li><li>In-flight Entertainment& Connectivity <br></li><li>Standard Safety Services <br></li><li>Emergency Services <br></li><li>In flight Terminology<br></li></ul></p>', 'outline' => '', 'who_should_take_this_course' => '', 'career_path' => 'Aviation,Airport operation,Airport,Flight operation', 'eligibility' => '', 'school' => 'Trade-wings Institute of Management ', 'keywords' => '', 'location' => 'Online', 'duration' => '75 Hours', 'timing' => '', 'cost' => null, 'discount' => 'Exclusive Discount for Laimoon Users!', 'eligibility_criteria' => '', 'job_matching_keywords' => '', 'boosted' => '0', 'lang_code' => 'en', 'status' => 'active', 'auto_translated' => '0', 'objectives' => null, 'photo' => null, 'photo_cta' => null, 'video' => null ), 'Profile' => array() ) ) $job = array( 'Job' => array( 'id' => '43023216', 'contact_id' => '3773199', 'recruiter_id' => '74726', 'job_function_id' => null, 'title' => 'Stewarding Manager', 'vacancies' => null, 'job_type_id' => null, 'description' => null, 'pay_status' => 'Free', 'external_job_description' => '<p><b> Additional Information </b> Stewarding Manager <br><b> Job Number </b> 24057036<br><b> Job Category </b> Food and Beverage & Culinary <br><b> Location </b> The Ritz-Carlton Langkawi, PT 313 Jalan Pantai Kok, Langkawi, Kedah, Malaysia VIEW ON MAP <br><b> Schedule </b> Full-Time <br><b> Located Remotely?</b> N <br><b> Relocation?</b> N <br><b> Position Type </b> Management <br><p> <p><b> JOB SUMMARY </b> </p> <p> Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. </p> <p><b> CANDIDATE PROFILE </b> </p> <p><b> Education and Experience </b> </p> <p>• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. </p> <p> OR </p> <p>• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. </p> <p><b> JOB FAMILY CORE WORK ACTIVITIES </b> </p> <p><b> Managing Day-to-Day Operations </b> </p> <p>• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. </p> <p>• Schedules events, programs, and activities, as well as the work of others. </p> <p>• Monitors the inflow of ordered materials and the maintenance of current materials. </p> <p>• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. </p> <p>• Supervises dishroom shift operations. </p> <p>• Performs all duties of utility employees as necessary. </p> <p>• Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. </p> <p>• Coordinates banquet plating and food running with Banquet Chef and Banquet Maitre'd. </p> <p>• Operates and maintains all department equipment and reports malfunctions. </p> <p>• Enforces proper breakdown procedures for banquets, restaurants, room service and employee cafeteria. </p> <p>• Conducts china, glass and silver inventories. </p> <p>• Purchases appropriate supplies and manage inventories according to budget. </p> <p>• Interacts with vendors and Health Department representatives as required. </p> <p>• Ensures employees maintain required food handling and sanitation certifications. </p> <p>• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. </p> <p>• Schedules employees to business demands and for tracks employee time and attendance. </p> <p>• Manages payroll administration. </p> <p>• Ensures compliance with all Food & Beverage policies, standards and procedures. </p> <p>• Inspect supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. </p> <p>• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. </p> <p><b> Leading Kitchen Team </b> </p> <p>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. </p> <p>• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. </p> <p>• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. </p> <p>• Ensures and maintains the productivity level of employees. </p> <p>• Serves as a role model to demonstrate appropriate behaviors. </p> <p>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc. </p> <p>• Encourages and builds mutual trust, respect, and cooperation among team members. </p> <p>• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results. </p> <p>• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. </p> <p>• Understands the impact of departments operation on the overall property financial goals and objectives. </p> <p>• Manages to achieve or exceed budgeted goals. </p> <p><b> Ensuring Exceptional Customer Service </b> </p> <p>• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. </p> <p>• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. </p> <p>• Empowers employees to provide excellent customer service. </p> <p>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. </p> <p><b> Managing and Conducting Human Resource Activities </b> </p> <p>• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. </p> <p>• Recruits, interviews, selects, hires, and promotes employees in the organization. </p> <p>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills. </p> <p>• Participates in the employee performance appraisal process, providing feedback as needed. </p> <p>• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. </p> <p>• Participates in employee progress discipline procedures. </p> <p>• Observes service behaviors of employees and provides feedback to individuals. </p> <p><i> Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law. </i></p><p></p> At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. 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Hiring company
Marriott International, Inc.
-
Basic Course in In-flight Services Trade-wings Institute of ManagementAED 353
AED 367Duration: 35 Hours -
Diploma in In-flight Operations Trade-wings Institute of ManagementAED 1,454
AED 1,469Duration: 75 Hours
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